Ingredients:

Method:

Whisk the eggs: Crack both eggs into a mixing bowl.
Whisk the eggs until completely combined, and season with salt and
pepper. If you're adding cheese or other fillings, make sure they are
prepped and nearby.

Warm the skillet and melt the butter: Place an 8-inch
skillet over medium-high heat and melt the butter. Tilt the skillet as
the butter melts to evenly coat the bottom. When the butter stops
sizzling, the pan is heated and ready.

Pour the eggs into the skillet: Pour the whisked eggs
into the skillet. Immediately tilt the pan so the eggs coat the entire
bottom. The eggs should sizzle on contact; if not, continue cooking, but
remember to heat the pan a little longer next time.

Drag and push the eggs to form waves: Use a spatula to
gently drag and push the cooked eggs from the edges toward the center of
the pan, making space for the uncooked eggs and forming waves in the
omelette. Tilt the skillet so that the uncooked eggs flow into the open
spaces.

Cook the omelette for 1 to 2 minutes: The omelette will finish cooking in 1 to 2 minutes. When
done, the bottom will be set and the edges will look crisp. The top of
the omelette should still look fairly wet and uncooked, but there will
no longer be any loose, easily flowing liquid egg — the omelette will
continue cooking off the heat, so finish when you think the top still
seems a bit underdone.

Top with cheese and fillings: If using, sprinkle the cheese and fillings down the center of the omelette.

Fold the omelette: Fold the bottom third of the
omelette over the center, and then fold the top third down.
Alternatively, fold the omelette in half.

Slide the omelette onto a plate: Gently slide the omelette onto a plate and garnish with parsley. Eat right away while still hot.